Tomato Jam Breakfast Toasts with Whipped Feta
Tangy tomato jam and creamy whipped feta turn crisp sourdough toast into a bright, savory breakfast.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (142 reviews)
INSPIRED BY
An original breakfast built around the contrast of sweet-tangy tomato jam, salty feta, and crisp toast.
Story
Casey loves a breakfast that feels sunny before the day has fully started. The tomatoes turn glossy and sweet in one skillet, while feta and eggs make the toast hearty without making it heavy. A little chive on top gives every bite a fresh finish. It is the sort of plate that makes a regular Tuesday feel like a small occasion.
By Casey
Ingredients
- 4 thick slices sourdough bread
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 1/4 cup finely diced yellow onion
- 1 garlic clove, minced
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 4 ounces feta cheese
- 2 tablespoons chopped fresh chives
Instructions
- Warm the olive oil in a wide skillet over medium heat, then add the tomatoes, onion, garlic, maple syrup, vinegar, salt, and pepper.
- Cook the tomato mixture, stirring occasionally, until the tomatoes collapse and the juices become thick and jammy, about 10 minutes.
- While the jam cooks, toast the sourdough slices until deeply golden and crisp around the edges.
- Whisk the eggs with a pinch of salt, then scramble them in a lightly oiled nonstick skillet until softly set and still glossy.
- Mash the feta with 1 tablespoon warm water until creamy and spreadable, adding more water a teaspoon at a time if needed.
- Spread whipped feta on the toast, spoon over tomato jam, top with soft eggs, and finish with chives.
Chef Tips
- Use ripe tomatoes for the sweetest, quickest jam.
- Keep the eggs slightly underdone because they continue cooking on the hot toast.
- Add a pinch of red pepper flakes to the jam for a gentle kick.
- Whip the feta while the tomato mixture simmers to keep the timing tight.
Cook's Notes
- Cook the tomatoes until the pan looks nearly dry and the mixture clings to a spoon.
- Add a splash of water to the feta if it feels too stiff to spread.
- Toast the bread last if you want maximum crunch.
- Refrigerate leftover tomato jam for up to 4 days.